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  Chicken breasts 48 Ounce (4 In Number, 12 Ounce Each)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Ripe tomatoes 4 Large, diced
  Water 1⁄2 Cup (8 tbs)
  Instant minced onion 2 Tablespoon
  Sugar 2 Teaspoon
  Dried parsley flakes 1 Teaspoon
  Basil leaf 1⁄2 Teaspoon, crumbled
  Club rolls 8
  Green pepper 1 Medium, halved, seeded and diced

1. Skin, bone and halve the chicken breasts, then separate each half to make 2 thin cutlets.
2. Combine flour, salt and pepper in a plastic bag; add the chicken, a few pieces at a time, and coat well; shake off excess flour.
3. Saute chicken in vegetable oil in a large skillet, turning to brown on both sides; set chicken aside and keep warm.
4. Add the tomatoes, water, onion, sugar, parsley and basil to same pan; simmer, stirring frequently, about 5 minutes. Place chicken in sauce in a single layer. Simmer for about 10 minutes, or until the chicken is tender and the sauce has thickened.
5. Cut a wedge from top of each roll deep enough to hold some sauce. Place pieces of chicken and some sauce in rolls; place on serving plates; spoon remaining sauce over chicken; sprinkle tops with diced green pepper.

Recipe Summary

Main Dish

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